Ratatouille

Ingredients:

2 tbs virgin olive oil
3 cloves garlic, chopped
1 white or yellow onion, diced
1 medium eggplant, diced with peel (about 3 cups)
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
2 small zucchini, diced (about 2 cups)
1 yellow summer squash, thinly sliced (about 2 cups)
2-3 ripe tomatoes, diced (about 2 cups)
½ tsp kosher or sea salt
¼ tsp freshly ground black pepper
2 tbs fresh basil, shredded
1 tsp fresh oregano, stemmed

Directions

1. In a large pan, heat oil over medium heat.
2. Add onions, sprinkle with ¼ teaspoon salt, and cook, stirring occasionally, until soft (3-5 minutes).
3. Add garlic and cook until soft (2-3 minutes).
4. Add eggplant and peppers, stir to coat with oil, reduce heat to medium low, cover pan and cook for 10 minutes.
5. Add zucchini, squash, and tomatoes, cover pan and cook for 10 minutes.
6. Season to taste with salt, pepper, and herbs, reduce heat to low and simmer for 10 minutes.
7. Remove cover and simmer for 5 minutes to reduce pan juices if necessary.
8. Serve hot or chilled.
9. Serves 4-6.

Source: "The Self-Healing cookbook" by Kristina Turner.

 

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